DIETARY FATTY ACIDS. EFFECTS ON THE RISK OF CARDIOVASCULAR DISEASES

Abstract

The world publications data about the impact of consumption and the fatty acids ratio in consumed fats on the development of cardiovascular diseases and acute complications due to atherothrombosis is presented. The role of some fat characteristics is discussed: hydrogenous saturation with different number of double bonds, various lengths of hydrocarbonic chains and molecule geometry , etc. Fat structure is more crucial for cardiovascular risk than total amount of consumed saturated fat. Favorable fat structure should include physiologic amounts of saturated fatty acids (8-10%), polyunsaturated fatty acids, especially n-3 long-chain, a significant amount (up to 20% of calories) of monounsaturated fatty acids, a very small amount of trans fatty acid form. Such a fatty product is useful in antiatherogenic diets.

Keywords

• polyunsaturated fatty acid
• cis-and trans-isoforms
• cardiovascular disease
• ischemic heart disease